01 November 2010

Happy Halloween! (part the second: Pumpkin Cookies!)

Every once in a while, I get a little nostalgic about making treats from my mom’s recipe box.  These little, cloud-like pumpkin delights are every ounce autumn yumminess.  I decided to make the icing for just half of the batch, and realized…”Hey, my mom never made this icing!”  After getting over the feeling of being slighted, missing out on this homemade caramel-maple-esque glaze in lieu of its cream cheese frosting cousin, we decided this was just enough sweetness to turn this cookie from a sleeper to, “Jazz hands!”  Bonus points for using our new housewarming gift to ourselves: sassy Melamine mixing bowls!


1c sugar
1c shortening
1c pumpkin
1 egg
1t vanilla
1t baking powder
2c flour
1/2t baking soda
1t cinnamon
1/2t salt
1/2t nutmeg
1c raisins (optional) – we opted out
1/2c nuts (optional) – we used walnuts


Preheat oven to 350°, line two cookie sheets with Silpat or parchment paper.

Cream together shortening and sugar.  Add pumpkin, egg, and vanilla and beat well.

Add dry ingredients to creamed mixture, then stir in optional raisins and nuts.   Place on cookie sheets by the tablespoon, or use a fancy-shmancy cookie scoop to keep the size uniform.

Bake for 12-15 minutes, or until puffy, delightful, and as golden brown as the newly-fallen leaves in Julian pie country.  (Sorry, got a little carried away).


3T butter
4t milk
3/4t vanilla
1/2c brown sugar
1c powdered sugar


Cook butter, brown sugar, and milk to boiling point.  Cool, and add powdered sugar and vanilla.  Drizzle over cookies and allow to cool.  Share with your most favorite of companions.

Yield = 2 dozen

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